Mint Chocolate Chip Cookies are rich, decadent and chocolatey. They are slightly crispy on the outside with a soft, chewy texture on the inside.
There is just something about the combination of mint and chocolate that makes my mouth water. And who doesn't like a soft and chewy cookie? I thought why not have the best of both worlds and combine the two to make a rich and chewy cookie. Mint Chocolate Chip Cookies are the perfect dessert for any occasion. You might not even be able to wait for dessert to try one! I recommend trying a cookie shortly after you remove them from the oven because they will disappear quickly if they are left unattended. These Mint Chocolate Chip Cookies are similar to my Double Chocolate Chip Cookies but with a few tweaks to the ingredients.
If you are looking for other cookie recipes, try my Soft and Chewy Chocolate Chip Cookies or my Soft and Chewy Oatmeal Raisin Cookies for other crowd pleasing desserts.
Ingredients
- All-purpose Flour - I used all-purpose flour for this recipe. I haven't tried this recipe using any other type of flour.
- Cocoa Powder - Gives the cookies that rich chocolatey flavor.
- Baking Soda - Helps the cookies to rise.
- Salt - Brings out the flavor of the other ingredients.
- Unsalted Butter, Melted - Helps to give the cookies a rich flavor.
- Brown Sugar - Helps to keep the cookies soft and moist and of course adds some sweetness.
- Granulated Sugar - Adds a touch more sweetness.
- Eggs - Helps to bind the ingredients together.
- Vanilla - Adds some extra flavor.
- Mint Chocolate Chips - Gives the cookies that nice mint flavor.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Line two large baking sheets with parchment paper.
Add flour, cocoa, baking soda and salt to a medium size bowl. Whisk to combine.
In a large bowl, add melted butter, brown sugar and granulated sugar. Beat with electric mixture on medium speed for one minute.
Add eggs and vanilla. Beat with electric mixture on medium speed for one minute or until the batter is smooth. Use a spatula to scrape down the sides of the bowl.
Add half of the flour mixture to the batter. Turn electric mixer to low and mix until the flour mixture starts to incorporate into the batter. As the flour mixture starts to incorporate, you can increase the speed of the electric mixer to medium. Use a spatula to scrape down the sides of the bowl as necessary. Repeat with remaining flour mixture.
Add mint chocolate chips.
Use a spatula to fold in the mint chocolate chips.
Using a spoon or your hands, shape approximately 2 tablespoons of dough into a ball. Place dough ball onto baking pan. Repeat until the baking sheets are full. Leave 1.5 to 2 inches between cookies so they have room to spread as they bake.
Place baking pan into preheated oven and bake for 10-12 minutes. The cookies are ready when small cracks start to form on the tops. Remove pan from oven. Let cookies cool slightly before transferring to a wire rack to cool completely. Repeat with other baking sheet. Makes 24 cookies. Enjoy!
Hint: Make sure the baking sheets are lined with parchment paper. This will help prevent the bottoms of the cookies from burning.
Substitutions
- Mint Chocolate Chips - If you can't find mind chocolate chips, you can substitute semi-sweet chocolate chips. To still achieve the mint flavor, substitute mint extract for the vanilla extract.
- Unsalted Butter - Salted butter can be substituted for the unsalted butter but be sure to omit the salt from the recipe.
Equipment
Large Non-Stick Baking Pans - I used two large non-stick metal baking pans for this recipe. You can use smaller baking pans but you won't be able to fit as many cookies on a pan.
Electric Mixer - I used an electric mixer for this recipe. I highly recommend using an electric mixer for this recipe because the cookie dough is quite thick. You can try mixing by hand but you will need some good elbow grease!
Storage
Mint Chocolate Chip Cookies can be stored in an airtight container or bag for up to three days at room temperature.
Mint Chocolate Chip Cookies freeze well. Place cookies in a freezer safe container or bag and freeze up to three months. Thaw at room temperature when ready to eat.
Top tip
Do not overbake the cookies! Otherwise they won't be soft and chewy. The cookies are ready when small cracks start to form on the tops of the cookies.
FAQ
No! Mint Chocolate Chip Cookie dough does not require chilling before baking.
Yes! You can use mint extract. See the substitution section of the blog post for full instructions.
Store Mint Chocolate Chip Cookies in an airtight container or sealed bag and they will stay soft.
Related
Looking for other recipes like this? Try these:
Recipe
Mint Chocolate Chip Cookies
Ingredients
- 1 ⅔ cup all-purpose flour
- ⅓ cup cocoa powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 ½ cups mint chocolate chips
Instructions
- Preheat oven to 350F. Line two large baking sheets with parchment paper.
- Add flour, cocoa, baking soda and salt to a medium size bowl. Whisk to combine.
- In a large bowl, add melted butter, brown sugar and granulated sugar. Beat with electric mixture on medium speed for one minute.
- Add eggs and vanilla. Beat with electric mixture on medium speed for one minute or until the batter is smooth. Use a spatula to scrape down the sides of the bowl.
- Add half of the flour mixture to the batter. Turn electric mixer to low and mix until the flour mixture starts to incorporate into the batter. As the flour mixture starts to incorporate, you can increase the speed of the electric mixer to medium. Use a spatula to scrape down the sides of the bowl as necessary. Repeat with remaining flour mixture.
- Add mint chocolate chips.
- Use a spatula to fold in the mint chocolate chips.
- Using a spoon or your hands, shape approximately 2 tablespoons of dough into a ball. Place dough ball onto baking pan. Repeat until the baking sheets are full. Leave 1.5 to 2 inches between cookies so they have room to spread as they bake.
- Place baking pan into preheated oven and bake for 10-12 minutes. The cookies are ready when small cracks start to form on the tops. Remove pan from oven. Let cookies cool slightly before transferring to a wire rack to cool completely. Repeat with other baking sheet. Makes 24 cookies.
- Enjoy!
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